Make spicy Mexican meat loaf more lovable with a dose of cheesy pasta. The layer of mac and cheese baked into the meat loaf makes the poblano-studded beef more moist and gives every bite a mix of textures and flavors.

Ingredients

• 1 cup chopped onion (1 large)
• 1 poblano chile pepper, seeded and chopped*
• 6 cloves garlic, minced
• 1 tablespoon olive oil
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 pound lean ground beef
• 8 ounces lean ground pork
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup milk
• 1/4 cup chicken broth
• 3/4 cup shredded Mexican blend cheese (3 ounces)
• 3/4 cup dried small shell pasta, cooked according to package and drained
• 1/4 cup barbecue sauce
• 1 teaspoons adobo sauce from canned chipotle peppers in adobo sauce
• 1 recipe Tomato-Avocado Salad

Preparation

1. Preheat oven to 375 degrees F.
2. Poke several holes in the bottom of a disposable 8×8-inch foil pan; set aside.
3. In a medium skillet cook 1/2 cup of the onion, the poblano pepper, and garlic in hot oil over medium heat for 3 to 4 minutes or just until onion is tender. Cool slightly.
4. In a large bowl combine egg, salt, oregano, cumin, black pepper, and cooked onion mixture.
5. Add ground beef and ground pork; mix well. Cover and set aside.
6. In a medium saucepan heat butter over medium heat until melted.
7. Add the remaining 1/2 cup onion; cook until onion is tender. Stir in flour.
8. Gradually stir in milk and broth. Cook and stir until thickened and bubbly.
9. Stir in cheese until melted. Stir in cooked pasta.
10. Pat half of the meat mixture into the prepared foil pan.
11. Spoon pasta mixture over meat mixture in pan.
12. Top with spoonfuls of the remaining meat mixture and carefully spread over pasta mixture to cover.
13. Place foil pan on a rack in a shallow roasting pan.
14. Bake for 35 minutes.
15. Meanwhile, in a small bowl stir together barbecue sauce and adobo sauce; brush over top of meat loaf.
16. Bake for 10 to 15 minutes more or until an instant-read thermometer inserted into the center registers 160 degrees F.
17. Remove from roasting pan and cool in foil pan for 10 minutes.
18. Meanwhile, prepare Tomato-Avocado Salad.
19. To serve, carefully cut away the foil pan from meat loaf.
20. Place meat loaf on a serving platter; cut into squares. Serve with salad.